Vegetables, Casseroles
Vic & Judy Enchelmayer
1 large onion, chopped
1 large clove garlic, minced
1/4 cup oil
1-lb. can tomatoes, drained
1 can garbanzos (chick peas)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 tsp. curry powder (or to taste)
1 tbsp. chopped parsley
1 tsp. lemon juice
Sauté onion and garlic in oil. Drain tomatoes. Add tomatoes, garbanzos (not drained), salt, pepper, paprika, curry parsley and lemon juice.
Cover and let simmer 45 minutes. Let rest 5 minutes before serving over rice.
Rosalie Enchelmayer
1/4 cup butter
1 tbsp. paprika
1/2 tsp. salt
5 med. chopped, cooked potatoes
Melt butter in a heavy skillet. Stir in paprika, salt and pepper. Add potatoes and brown lightly.
Rosalie Bergman
1 stick butter
1 cup sugar
1 lg. can crushed pineapple w/juice
4 slices toast - in bite-size pieces
Heat butter in Pyrex dish until melted. Add pineapple, sugar and toast bits. Bake in a 325°F oven for about an hour. Serve warm as a side dish for meat, or as a dessert.
Rosalie Bergman
The sizes of cans specified below is left up to the tastes of the shopper:
1 can whole kernel corn
1 green pepper, diced
1 can tamales
1 onion, diced
1 small can tomatoes
some celery, chopped
grated cheese
Preheat your oven to 350°F. Sauté a little butter some chopped celery, green pepper and onions. Add one can whole kernel corn and one small can tomatoes (drained). Add one can tamales (broken into chunks). Place in casserole and cover with grated cheese. Bake 15-20 minutes or until hot.
Karen Enchelmayer
1 can small baby onions or 3 medium onions cut into eighths
about 10 oz. medium or sharp cheddar cheese
two 10-oz. packages frozen broccoli
10-oz. pkg. frozen baby carrots
1 pkg. Italian-cut green beans
1 can cream of mushroom soup
1/2 cup sauterne (wine)
salt & pepper to taste
buttered bread crumbs
Cook all vegetables separately until almost tender. Leave them a bit crisp. Heat mushroom soup and cheese in same pan until well combined; add sauterne. Toss vegetables and sauce gently together, with salt and pepper. Place in casserole pan and cover with buttered bread crumbs. Bake in medium (325°F) oven uncovered, until hot and bubbly throughout - about 30 or 40 minutes.
Pete, Kate Enchelmayer
1 lb. ziti
1 egg
1/4 lb. mozzarella
3/4 tsp. salt
1 lb. ricotta
1/4 tsp. pepper
1/2 cup Parmesan
6 cups spaghetti sauce
Preheat oven to 350°. Cook ziti and drain. Dice mozzarella. Combine cheeses, egg, salt & pepper. In a 9 x 13 pan layer ziti, cheese filling, and sauce, beginning and ending with sauce. Bake 40 minutes.
Marlene Adams
2 lbs. potatoes
2 lbs. tart cooking apples
salt and pepper
1 tsp. sugar
1/4 cup lard, cooking fat or goose fat
2 onions, finely diced
4 bratwurst or blatwurst
Peel & dice potatoes and apples. Cook in separate saucepans in a little water until tender. Season potatoes with salt and pepper. Season apples with a little sugar. Sieve or mash the potatoes. Melt lard or fat in a medium skillet. Add onions; sauté lightly. Cook sausages separately. These can be pork, beef or veal sausages or a blend, or blood sausages. Place potatoes and apples in a warm dish. top with onions and sausages.
Robbie Adams
This recipe is from my roommate Nancy.
1/2 of 9-oz. package of frozen French cut green beans
3 English muffins
6 slices thin-cut ham
1 cup hollandaise sauce
1 cup medium white sauce*
2 egg yolks
2 tbsp. butter
1 tbsp. lemon juice
Toast split muffins and prepare white sauce. Beat yolks slightly & stir small amount white sauce into them. Blend & return to remaining sauce. Add butter and lemon stirring for one minute. Top muffins with ham, beans and sauce - in that order. Two servings.
WHITE SAUCE:
2 tbsp.butter, 2 tbsp.flour, 1 cup milk 1/4 tsp.salt, 1/8 tsp.pepper.
Robbie Adams
This recipe is from my roommate Nancy.
2 one-pound cans baked beans
1/2 cup catsup
1/4 cup molasses
1/4 cup chopped green pepper
1/4 cup brown sugar
1 tbsp.minced onion
2 oranges, peeled
3/4 lb Canadian bacon or 5 sliced hot dogs
Preheat oven to 375°. Place beans in shallow casserole. Add everything else except meat and orange. Mix well. Lay bacon around edges, overlapping the slices. Do same with orange slices. Bake uncovered for 35 minutes. The casserole may be refrigerated overnight if covered with foil.